Fresh Basil Parsley Pesto

"A sauce to toss wih pasta. Or to use in any recipe that calls for pesto."
 
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photo by Linky photo by Linky
photo by Linky
Ready In:
10mins
Ingredients:
7
Yields:
3/4 cup
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ingredients

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directions

  • Combine all ingredients in food processor.
  • Cover and puree until smooth.
  • Refrigerate for several weeks, or freeze for 6 months.
  • Toss with hot pasta.

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Reviews

  1. This was very yummy even without pinenuts. It is an especially great alternative to those who have nut allergies.
     
  2. This was very yummy - I did add the pine nuts, based on other review. Liked having both basil and parsley b/c this was a poor year for basil in my area.
     
  3. The parsley lovers among us appreciated this a bit more than the basil lovers. I missed my pine nuts.
     
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RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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